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Meatball Stuffed Cabbage

Meatball Stuffed Cabbage is a uniquely delicious dish of baked cabbage filled with juicy, homemade meatballs in a tangy tomato sauce.

Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
2 hrs
Servings: 6 servings
Calories: 284 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1 green cabbage
Meatballs:
  • 1/2 cup cooked rice you can use any rice that you like
  • 1 lb ground beef any ground meat will work
  • 1 small yellow onion diced
  • 1/2 teaspoon sea salt or to taste
  • 1/4 teaspoon ground black pepper or to taste
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon Coriander
Sauce:
  • 3 tablespoons tomato paste
  • 4 cloves garlic minced
  • 1/2 teaspoon Coriander
  • 1/2 teaspoon dried basil
  • salt and pepper to taste
  • 2 cups water or chicken broth
Side salad:
  • 2-3 cups cabbage from inside the cabbage
  • 4 roma tomatoes chopped
  • 2 cloves garlic minced
  • fresh cilantro chopped
  • vegetable oil or olive oil
  • salt and pepper to taste

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees F and spray a baking dish with cooking spray. Set it aside.
Cut the cabbage:
    Cup of Yum
  1. Cut the core off the bottom to make it flat, then flip it over. Use a very sharp knife to hollow out the flesh inside of the cabbage to make it resemble a large bowl. Leave the sides about 1 inch thick and add the cabbage flesh to a large bowl.
Make the meatballs:
  1. After that, in a large bowl, combine the meat with rice.
  2. Add the rest of the meatball ingredients and stir to combine.
  3. Next, measure 1-2 tablespoons of the meat mixture and roll it into a ball. Repeat with the rest of the meat and arrange the meatballs inside the cabbage bowl.
Make the sauce:
  1. Now, in a large bowl or measuring cup, combine the sauce ingredients.
  2. After that, pour 1/2 of the sauce on top of the meatballs and the remaining sauce into the prepared baking dish.
  3. Put the cap cabbage back on top.
  4. Next, cover with cheesecloth and then with aluminum foil and bake for 70-90 minutes, until the cabbage is tender.
Make a salad:
  1. Chop the remaining cabbage and mix it in a bowl with the rest of the salad ingredients. Place it in the fridge until ready to serve.
Serve:
  1. Once the cabbage is tender and the meatballs are cooked remove it from the oven. Let it rest for 10 minutes before serving.
  2. Slice an opening through the cabbage side and serve the meatballs and cabbage leaves. Serve with mashed potatoes and salad.

Nutrition Information

Calories 284kcal (14%) Carbohydrates 19g (6%) Protein 17g (34%) Fat 17g (26%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g Monounsaturated Fat 7g Trans Fat 1g Cholesterol 54mg (18%) Sodium 346mg (14%) Potassium 723mg (21%) Fiber 6g (24%) Sugar 8g (16%) Vitamin A 804IU (16%) Vitamin C 73mg (81%) Calcium 102mg (10%) Iron 3mg (17%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 284

% Daily Value*

Calories 284kcal 14%
Carbohydrates 19g 6%
Protein 17g 34%
Fat 17g 26%
Saturated Fat 6g 30%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 7g 35%
Trans Fat 1g 50%
Cholesterol 54mg 18%
Sodium 346mg 14%
Potassium 723mg 15%
Fiber 6g 24%
Sugar 8g 16%
Vitamin A 804IU 16%
Vitamin C 73mg 81%
Calcium 102mg 10%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.